I took leftover flank steak and added it to a big salad today for lunch. The flank steak was scored on both sides and sprinkled with my favorite Maldon Kosher Salt and freshly ground pepper. Then I smeared grainy Dijon mustard all over it before grilling for 3 minutes on each side. I taught my youngest son how to slice it very thin on the diagonal.

The farm stands now are brimming with the most beautiful tomatoes and big batches of green lettuce.

We had a small piece of lovely goat cheese that had a fresh rosemary rind left over from our fireworks bbq last night that I added to the salad.

I tossed it all together with my favorite aged balsamic vinegar and of course, a spectacular extra virgin olive oil.

I used every hair on my body to not wash it down with a glass of Hirsch Vineyards Pinot Noir (drank enough last night)…

Who in their right mind would miss 2 silly slices of bread when you can toss this perfection up!